Kick your Autumn up a notch or three with these CBD-infused recipes.
It’s Autumn. Can you feel it? The cold breeze sweeps in and freezes your face. Your fingertips feel the distant tingle of winter and your pace quickens, as you tighten your jacket around you just a little more snugly. Yes, summer has faded, leaving you with the annual seasonal dilemmas: What will you be for Halloween? Will you go home for Thanksgiving or travel to Bermuda instead? Is hot cider on the menu of your regular coffee joint? Is mulled wine being served at your favorite nightspot yet?
Here at High Times, we’re also considering some pressing fall predicaments. Namely, what cozy October comfort recipes would best be suited for CBD drops and tinctures? Move over, regular old pumpkin spice. Make room for a new generation of autumnal delights.
Whether you’re a sweet or savory person and whether you prefer to chew or sip, we’ve got you covered with these must-try seasonal CBD recipes. We’ve compiled a menu consisting of a beverage, an entrée, and two dessert options.
This first recipe is a classic hot cider recipe with a new twist by Kyle West, an award winning bartender in the Denver area. He uses CBD-infused bitters by Strongwater Mountain Elixirs, and “makes enough to share or enough to not care.” Adding bourbon is optional, but highly encouraged.
Ingredients:
Directions:
In a small pot, add ingredients 1-6. Heat until it simmers. Let sit on low heat for 15 minutes. Strain out ingredients from cider. Add bourbon and bitters to cider. Serve warm. Garnish with large orange zest, slice of blood orange, pomegranate seeds, and one gooseberry. Serves up to 4 people.
Next, our entrée: a pizza with CBD Pumkincreme recipe by Luca Ligorio, Chef de cuisine at Regina Margherita, where one could find the “best pizza in Vienna.” This pizza serves two and is infused with Blattgold CBDrops. This recipe uses some European measurements (such as grams and Celsius), so keep a conversion chart handy when preparing this mouthwatering dish.
Ingredients for the original dough:
Dough Preparation:
Ingredients for the Pizza:
Directions:
Tip: Sprinkle pumpkin seeds and drops of Blattgold over it as a garnish.
And now, it’s time for everyone’s favorite part of the meal: dessert! To get an even amount of CBD in each bar, Craig Henderson of Extract Labs suggests, “The best way to infuse a pumpkin spice bar (say, this Betty Crocker recipe) would be to mix it with the frosting, as it would distribute a better dose.” His frosting recipe is as follows:
Ingredients:
Directions:
Combine all ingredients into a large bowl. Add one tablespoon of tincture to this recipe during mixing process. If the bars are baked in an 8 x 12 pan, cut them into 3 x 5 squares for a total of 15 bars. When iced, each bar will contain about 1 serving of tincture (33 mg CBD).
This recipe was created by Thu Tran for Vice’s hit cannabis cooking show Bong Appetit, which just released their first cookbook, Bong Appetit: Mastering the Art of Cooking with Weed. Thu Tran is the creative genius behind Food Party, a show that blends cooking with puppets, interactive snacks, and pure unadulterated weirdness. Tran suggests using “flower-infused butter,” but you can use regular butter or add CBD to the butter in place of THC.
This recipe yields 60 pieces, so it’s the perfect treat to bring to your next Halloween party.
THC Content (if following the flower-infused butter recipe):
1.1 mg per piece; 66.8 mg total recipe
Ingredients:
Directions:
Line a 9 by 13-inch sheet pan with parchment paper and set aside. In a large bowl, combine the potato chips, pretzels, and corn flakes and set aside.
In a medium saucepan over medium heat, melt the infused butter. Add the marshmallows and cook, stirring, until melted and smooth, about 5 minutes. Pour the marshmallow-butter mixture over the potato chips mixture and stir to mix well. Transfer the mixture to the prepared sheet pan and spread in an even layer, pressing it to flatten. Refrigerate for about 30 minutes, until cool.
Pour water to a depth of 2 inches in a medium saucepan and bring to a gentle simmer over low heat. Put the chocolate chips and unsweetened chocolate in a heatproof bowl and set the bowl over (not touching) the water in the saucepan. Heat, stirring, until chocolate has melted and is smooth.
Spread the warm chocolate over the mixture in the pan. Top with the sprinkles or a scattering of sea salt, if desired. Refrigerate, uncovered, until cooled completely. Cut the potato chip–marshmallow mixture into sixty 2 by 1-inch pieces. Transfer to an airtight container and store in the refrigerator for up to 5 days.
Add a tablespoon of infused coconut oil to the chocolate to make the chocolate thinner and easier to work with as well as up the (THC or CBD) dose.
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